Snapper Ceviche Veracruz Recipe
Recipe By Pati Jinich
4.9
17 Rating -
Rate
1hr 15minstotal
1hr 15minsCook
1hr 15m.total
1hr 15m.Cook
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Add to Shopping ListIngredients for Snapper Ceviche Veracruz Recipe
- 1/4 cup Kosher salt divided, plus more for seasoning
- 0.19 pound Red snapper filet
- 1 White pearl onions peeled into petals
- 1/2 Roma or plum tomatoes
- 0.17 cup Spanish manzanilla olives
- 0.08 cup Freshly squeezed lime juice
- 1 Spanish manzanilla olives sliced into very thin round slivers
- 7 Pickled red onion slices
- 7 Fresh capers
- 1/4 Jalapeno or serrano chile sliced very thinly
- 5 Cilantro Leaves
- 3 Nasturtium leaves
- 3 Sorrel leaves
- 3 Watercress leaves
- pinch Pinch ground chile piquin
- As required Extra virgin olive oil and maldon sea salt to finish
Nutrition
value
value
0
0 per serving
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Pati Jinich